Spanakopita
Greek spinach and feta pie layered in filo. The whole trick is getting the spinach genuinely dry, so the pastry under the filling crisps instead of going soggy.
- Time
- 1 hr 15 mins
- Serves
- 8
- Steps
- 7
- Ingredients
- 9
Method
- 01
Wilt the spinach in a dry pan, then tip it into a colander and let it cool.
- 02
Squeeze it dry in handfuls, hard, then squeeze again. This is the step that decides whether the pie is crisp or soggy.
- 03
Chop the squeezed spinach and mix it with the feta, spring onions, dill, eggs, nutmeg, salt and pepper.
- 04
Brush a baking dish with oil and lay in 6 filo sheets, brushing each one before the next.
- 05
Spread the filling evenly, then top with the remaining 6 sheets, again brushing between each.
- 06
Score the top layers into squares before baking - cutting it after baking shatters the filo.
- 07
Bake at 180C for 45 minutes until deep golden and crisp.
Cooking Tips
- Keep the filo you are not using under a damp cloth. It dries out and cracks within minutes.
- Go easy on salt - feta is already very salty.
Ingredient Substitutions
- Frozen spinach works and is quicker; thaw and squeeze it just as thoroughly.
- Ricotta mixed with the feta makes a milder, creamier filling.
What to Serve With It
- Serve warm or at room temperature, cut into squares, as a main with salad or as part of a mezze.
Storage and Reheating
- Keeps 3 days. Reheat in the oven; a microwave turns the filo limp.
- Freezes well unbaked for 2 months - bake from frozen with 15 minutes extra.
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